Sunday, June 28, 2015

Mexican Polenta "Fries"

Before Baking
1 package of organic polenta (in a tube)
2 t. garlic powder
1 T. of your favorite (vegan) taco seasoning
1/2 t. salt (in your taco seasoning is salt-free; otherwise, leave it out)
1 cup non-dairy, unsweetened milk
2-2 1/2 cups corn flakes, processed into tiny crumbs in the food processor

Preheat oven to 400 degrees F.
Line a large baking sheet with parchment paper and set aside.
Cut polenta into strips the size of french fries. Pour the non-dairy milk into a shallow bowl and the processed cornflakes, garlic powder, taco seasoning, and salt into a shallow pie plate. Stir the seasonings in well. First, dip each strip of polenta into the non-dairy milk, then dredge in the cornflakes crumbs mixture. Place each coated piece onto the baking sheet without touching another piece. Bake for 15 minutes, turn all pieces, and bake another 15 minutes until crispy and lightly browned on all sides.

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